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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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2
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Chen X, Wang W. The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies. Int J Biol Macromol 2024; 278:134804. [PMID: 39154677 DOI: 10.1016/j.ijbiomac.2024.134804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 07/22/2024] [Accepted: 08/14/2024] [Indexed: 08/20/2024]
Abstract
The substitution of margarine with candelilla wax (CW)-based oleogel is currently a prominent focus of research in the bakery industry. However, the use of CW-based oleogel in cookies increased starch digestibility, potentially posing a risk to human health. Thus, the anti-enzymatic mechanism of lipid-amylose complexes was used to evaluate the influence of olive diacylglycerol stearin (ODS) on starch digestibility in CW-based oleogel cookies. The in vitro digestibility analysis demonstrated that the DCW/ODS-35 cookie exhibited a increase of 27.72 % in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cookie formulated with margarine. The in-vivo glycemic index analysis revealed that the DCW/ODS-35 cookie had a medium glycemic index of 68. XRD pattern suggested that the presence of ODS in oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of ODS resulted in the gelatinization enthalpy of DCW-based cookies increased from 389.9 to 3314.9 J/g. The FTIR spectra indicated that the combination of ODS could promote a short-range ordered structure in DCW-based cookies. Overall, these findings demonstrated that the utilization of DCW-based oleogel presented a viable alternative to commercial margarine in the development of CW-based cookies with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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3
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Chen X, Lan D, Li D, Wang W, Wang Y. Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate. Curr Res Food Sci 2024; 8:100770. [PMID: 38860263 PMCID: PMC11163166 DOI: 10.1016/j.crfs.2024.100770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 06/12/2024] Open
Abstract
The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
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Affiliation(s)
- Xiaohan Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Daoming Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
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Kayisoglu C, Altikardes E, Guzel N, Uzel S. Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains. Foods 2024; 13:662. [PMID: 38472774 DOI: 10.3390/foods13050662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum's nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.
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Affiliation(s)
- Cagla Kayisoglu
- Scientific Technical Application and Research Center, Hitit University, 19030 Çorum, Türkiye
| | - Ebrar Altikardes
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
| | - Secil Uzel
- Department of Food Engineering, Hitit University, 19030 Çorum, Türkiye
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5
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Murungweni KT, Ramashia SE, Mashau ME. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet ( Eleusine coracana) flours. Food Sci Nutr 2024; 12:547-563. [PMID: 38268874 PMCID: PMC10804109 DOI: 10.1002/fsn3.3790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 01/26/2024] Open
Abstract
Finger millet (Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products.
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Affiliation(s)
- Kundai Thelma Murungweni
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and BiotechnologyShoolini UniversitySolanIndia
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
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6
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Aung T, Kim BR, Kim S, Shin EC, Kim MJ. Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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7
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Torbica A, Radosavljević M, Belović M, Tamilselvan T, Prabhasankar P. Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Liu T, Zhou Y, Wu D, Chen Q, Shu X. Germinated high‐resistant starch rice: A potential novel functional food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tian Liu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
| | - Qihe Chen
- Department of Food Science and Nutrition Zhejiang University Hangzhou China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
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9
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Zhang L, Hao N, Li W, Zhang B, Shi T, Xie M, Yu M. Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ–Aminobutyric Acid Content of Maize during Germination. Foods 2022; 11:foods11091358. [PMID: 35564080 PMCID: PMC9102003 DOI: 10.3390/foods11091358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 12/04/2022] Open
Abstract
Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 °C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and γ–aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and γ–aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of γ–aminobutyric acid in germinated maize. The results of this study can be applied to the production of γ–aminobutyric acid enrichment in germinated maize.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Nan Hao
- Corn Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China;
| | - Wenjuan Li
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Baiqing Zhang
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
- Correspondence: ; Tel./Fax: +86-159-9837-8968
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10
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Sharma S, Sharma R, Singh B. Influence of bioprocessing treatments on phytochemical and functional properties,
in vitro
digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15527] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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11
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Navyashree N, Singh Sengar A, Sunil CK, Venkatachalapathy N. White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation. Food Chem 2021; 374:131665. [PMID: 34875431 DOI: 10.1016/j.foodchem.2021.131665] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/20/2021] [Accepted: 11/20/2021] [Indexed: 12/29/2022]
Abstract
The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat. However, roasting significantly increased the carbohydrate, ash, fat, fibre and protein content. Roasting and germination significantly increased the non-essential amino acid contents, whereas the essential amino acid contents were reduced upon pretreatments. Though, processing methods improved the functional properties of millet flours, the pasting properties of the roasted and germinated flours were significantly varied from native flour. Rheological measurements revealed that all flour samples showed shear thinning behaviour (n < 1). The XRD patterns revealed that the percentage crystallinity reduced in the processed flours.
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Affiliation(s)
- N Navyashree
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
| | - Animesh Singh Sengar
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India.
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
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12
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Peters V, Dijkstra G, Campmans-Kuijpers MJE. Are all dietary fibers equal for patients with inflammatory bowel disease? A systematic review of randomized controlled trials. Nutr Rev 2021; 80:1179-1193. [PMID: 34486663 PMCID: PMC8990763 DOI: 10.1093/nutrit/nuab062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
CONTEXT Conflicting practice-based dietary recommendations are sometimes given to patients with inflammatory bowel disease (IBD); whereas intake of fiber should increase during remission, it should be avoided during relapse. Moreover, European countries set daily requirements of total fiber and do not specify any types. OBJECTIVE This systematic review appraised data from randomized clinical trials (RCTs) of the types of fibers beneficial for patients in the treatment of IBD to guide dietary fiber advice. DATA SOURCES The PubMED database was searched following PRISMA guidelines. DATA EXTRACTION RCTs evaluating the effects of any type of fiber on clinical and physiological outcomes in patients with IBD were assessed. Quality assessment of the selected full-text articles was conducted using the Cochrane Risk of Bias Tool. DATA ANALYSIS Eight studies were included reporting on 5 types of fibers. In 2 RCTs, germinated barley foodstuff (GBF) was shown to lower pro-inflammatory cytokines and clinical disease activity scores. Fructo-oligosaccharides (FOS) were demonstrated to lower IBD Questionnaire scores (lower well-being), in contrast to inulin, which decreased disease activity scores. An RCT could not find lower remission rates in the psyllium treatment group, while another RCT reported that administration led to less symptoms in patients. In RCTs, no concrete evidence was found that wheat bran improves disease course. CONCLUSIONS Although the evidence is sparse, GBF and inulin seem propitious and merit further exploration. Evidence on wheat bran and psyllium is still too limited. Adequately powered long-term human RCTs with objective outcomes are needed to improve dietary advice on types of fiber in IBD.
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Affiliation(s)
- Vera Peters
- Department of Gastroenterology and Hepatology, University Medical Centre Groningen, University of Groningen, Groningen, The Netherlands
| | - Gerard Dijkstra
- Department of Gastroenterology and Hepatology, University Medical Centre Groningen, University of Groningen, Groningen, The Netherlands
| | - Marjo J E Campmans-Kuijpers
- Department of Gastroenterology and Hepatology, University Medical Centre Groningen, University of Groningen, Groningen, The Netherlands
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